Almond cake

1 cup sugar
1 cup bread crumbs, natural
1 cup almonds, ground
6 large eggs, separated
1 tsp baking powder
1 tsp almond extract

Syrup

1 cup sugar
2 cups water
2 tsp Amaretto Liquor

Icing

2-3 cups whipped cream Maraschino cherries (for decoration)

Beat egg whites until stiff peaks form. Add yolks, sugar and almond extract gradually. Fold in dry ingredients gently.

Butter two 9-inch round baking pans. Place wax paper on bottom. Pour mixture in 2 pans and bake 15-20 minutes (test with toothpick to see if done - toothpick should come out clean).

Let cool for 10 minutes. Separate cake from sides. Add syrup and let cool.

Turn cakes over in a plate, remove wax paper and ice cake with whipped cream. Decorate with .Maraschino cherries.

LITSA'S TIP

Make cake the day before you need it and refrigerate. It will be easier to cut and serve.